Basmati rice has a reputation for being difficult to cook correctly. But I promise that with my step-by-step instructions and tips, this will become one of those easy recipes you’ll cook again and again. This dish is incredibly near and dear to my heart. A staple in my house growing up, my maternal grandmother taught me how to cook perfect Basmati rice when I was 15 years old. In my 27 years of cooking, I’ve never cooked it any other way. A few of my favorite pairings with basmati rice are a bowl of my Hyderabadi Dal, kadhi recipe (with pakoras), chicken curry, and aloo keema (ground beef and potato curry). I also cook and use basmati rice in my Korean Beef Bowls.
Why you’ll love this perfect basmati rice recipe
Delicious taste and aroma - Basmati rice is known for its nutty flavor, floral scent, and light, fluffy texture. When cooked properly, the taste and texture are unmatched. No special equipment is needed - All you need for this recipe is a cooking pot and three essential ingredients in most households. Gluten-free - This is a great gluten-free option and the best way to enjoy curries on a restricted diet. Versatile recipe - Rice pairs with traditional South Asian soups like tomato rasam, lentil curries like easy moong masoor dal, vegetarian curries like aloo palak, and meat dishes like aloo gosht.
Ingredients to make perfect basmati rice
Basmati rice - I like to use long-grain white Basmati rice in my cooking; my two go-to brands are Royal and Zebra. Oil - Since the oil is added at the end, it doesn’t need a high smoke point. I like to use organic, high-quality olive oil for finishing. Salt - I usually opt for coarse kosher salt, but any salt you have on hand will do. Water - The rice-to-water ratio is vital to fluffy basmati. Always use 1.5 cups of water per 1 cup of rice.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Oil - If you don’t have olive oil, you can substitute any other neutral cooking oil, such as grapeseed or canola. Ghee or butter - Depending on your preferences, Use two tablespoons of butter or ghee instead of the cooking oil. Brown Basmati rice - You can easily swap white Basmati rice for brown Basmati rice. Add some aromatics—If you want the rice to be more aromatic, add a bay leaf as it boils, give it a tadka of cumin seeds at the end, or add a pinch of saffron just before steaming it.
How to make perfect basmati rice
Before cooking, rinse the rice with cold water; repeat this step 3-4 times until the water runs clear. Soak the rinsed rice in about 6 cups of water for at least 15 minutes, preferably 30 minutes.
Step 5 - Plate the rice immediately to prevent it from clumping in the cooking pot. This will ensure that the grains stay separate.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
